Sausage rolls
These bold, generous and hearty sausage rolls are the best version of the British classic we've come across for a long time. Spiced pork mince is mixed with shallots, breadcrumbs and duck fat, before being baked inside a puff pastry sleeve to create the ultimate party fodder.
This recipe is taken from The Quality Chop House: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £30). Photography by Andrew Montgomery.
Ingredients
- 20g of duck fat
- 35g of shallots , diced
- 400g of pork mince
- 30g of breadcrumbs
- 6g of Maldon salt
- 350g of puff pastry
- 2 egg yolks , beaten
spice mix
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp black peppercorns
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
Method
1
Start by making the spice mix. Preheat an oven to 170°C/gas mark 3. Mix all the spices together and spread them out on a baking tray. Toast in the oven for 5 minutes, then leave to cool. Blend using a spice grinder and store in an airtight container for up to 2 weeks. It will obviously last longer than this but it will lose its freshness
2
For the sausage rolls, heat the duck fat in a saucepan over a low-medium heat, then add the shallots and sweat for 10 minutes – you don’t want them colouring. Now add 1 teaspoon of the spice mix and cook for a further 5 minutes before removing from the heat and leaving to cool. Meanwhile, mix the minced pork with the breadcrumbs and salt. When the shallots are cool, add them to the pork
3
Transfer the sausage mixture to a piping bag and cut a 10cm hole in the end. Leave to one side while you prepare the pastry
4
Roll out a rectangle of pastry to 70x20cm and pipe the meat down the centre, working lengthways. Brush the exposed pastry with egg wash until it is tacky to touch, then flip one of the long sides of the pastry over to meet the other, enclosing the sausage. Keep the pastry as close to the meat as possible. Press the 2 edges together with your fingers to seal then crimp with a fork. Press and massage the sausage roll to form a consistent shape, then rest in the fridge for 2 hours
5
Preheat an oven to 195°C/gas mark 5. Brush the whole roll with egg yolk and leave to dry, then brush with more egg and cut into 10cm pieces. Season with Maldon salt and bake for 18–22 minutes, or until a prove stuck in the middle reads 70°C. Serve hot or warm
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Sausage rolls
